Rava Masala Dosa

Name: Rava Masala Dosa
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Rava / Sooji / Semolina; 1 cup Rice flour; 1/4 cup Curd; 2 Green chilli; 1 Onion finely chopped (optional); 1 tbsp Corianderleaves; 1 tsp Salt; For Filling:; 2 Potato (Boiled and mashed); 1 Onion; 1 Carrot finely chopped or grated; 6 Green chilli; 1 -inch piece Ginger; 1 strand Curryleaves; 1/4 tsp Turmeric powder; 1/2 tsp Mustard seeds; 1/4 tsp Urad dal; 1/2 tsp Chana dal; 1 tbsp Corianderleaves; 1/2 tsp Salt

Aswani Vishnuprasad @cook_12258614

austin tx

#ingredient6
rava
Rava masala dosa recipe is a famous south Indian crepe prepared with rava or semolina. It is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney. Unlike the ordinary dosa, this recipe does not need to be fermented.

Aswani Vishnuprasad @cook_12258614

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Ingredients

20 min

2 servings

1 cupRava / Sooji / Semolina
1 cupRice flour
1/4 cupCurd
2Green chilli
1Onion finely chopped (optional)
1 tbspCorianderleaves
1 tspSalt
For Filling:
2Potato (Boiled and mashed)
1Onion
1Carrot finely chopped or grated
6Green chilli
1-inch piece Ginger
1 strandCurryleaves
1/4 tspTurmeric powder
1/2 tspMustard seeds
1/4 tspUrad dal
1/2 tspChana dal
1 tbspCorianderleaves
1/2 tspSalt

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Steps

20 min

1

Preparing the batter: In a mixing bowl, take rava, rice flour, salt. Mix it.
2

Add finely chopped ginger, chilli, coriander leaves and curd.
3

Add enough water and mix it well without any lumps.
4

Adjust more water accordingly because the batter should be thin.
5

Let it rest for 10 mins.
6

Preparing the filling: Heat oil in a pan and add mustard seeds, urad dal, and chanadal.
7

After splutter, the mustard seeds, add onion, green chilli, ginger and curry leaves. Fry for few seconds.
8

Add turmeric powder and salt.
9

Add finely chopped or grated carrot and cook covered on low flame for 5 mins.
10

Add mashed potato and cook it another 5 mins.
11

Garnish with coriander leaves and turn off the flame.
12

Preparing dosa: The batter becomes slightly thicker after resting. Add more water and make it watery and flowing.
13

Heat a pan. Pour few ladles of batter all over the pan (don't spread the batter).
14

Sprinkle finely chopped onion and ghee on top of the dosa.
15

Once dosa gets cooked and the bottom turns crispy, spread a spoon of potato filling in the center.
16

Gently lift the edges and fold the dosa. Transfer to a plate.
17

Make sure to mix the batter well before making each dosa.